Plaice, blueberries, Riesling sauce Recipe

Boil 60g salt in 1 l water, till the salt has completely dissolved. Then cool for at least 2 hrs.

Pickle 4 fillets of plaice during 10 mins. Take out, rinse and dry.

Finely slice an onion and sweat in 1 tbsp butter with some tops of thyme sprigs, deglaze with 2500 ml Riesling and reduce till 1/3 is left.

Add 80 ml fish stock and 80 ml double cream and simmer another 10 mins.

Whisk 40g butter in the sauce and season with salt, pepper, and the zest of a lemon.

Deep fry 3 tbsp capers crispy in 300 ml arachide oil

Steam the fish during a few minutes and season with salt and pepper

Serve as shown with thinly sliced fennel and blueberries

(Recipe by the Blendbrothers)

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Plaice, blueberries, Riesling sauce Recipe